Pineapple Habanero Glazed Pork Tenderloin

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kilo charlie

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Sep 25, 2017

Pineapple Habanero Glazed Pork Tenderloin with grilled baby potatoes and Esquites

Ok first of all.. I know I said the Peach Habanero version was gonna be the last one I was gonna do based on the recipe WaterRat WaterRat posted... but I'm so glad I tried this one.. it's by far the BEST one!

This was made with Pineapple Preserves and Roasted Pineapple Bourbon along with 3 habaneros which gave it the perfect balance.



I made the glaze ahead of time and put it in a food processor afterwards to thin it out a bit. I then put it in a condiment bottle and reheated it in a large plastic cup with super hot water.


The Esquites is basically Elotes but not on the cob. The corn was grilled in a small cast iron pan and then topped with Elote Sauce and cotija cheese.


The baby potatoes were grilled along with the the pork and the corn and just smashed with some quesadilla cheese at the end.

Small Batch Elote Sauce recipe:
  • 1/8 cup Mexican crema
  • 1/8 cup mayonnaise
  • 1/8 cup minced cilantro
  • 1 TBSP minced garlic
  • 1/4 teaspoon ground chipotle pepper
  • lime zest from one lime
  • lime juice, from one lime

Mix all ingredients in a small bowl and refrigerate until ready to use.
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Reactions: kilo charlie
I will and for those interested, here is WaterRat WaterRat 's recipe

Only change that I may make is to use a half boneless pork loin as that's what I have in my freezer.

I think it would be perfect on any pork... probably even any chicken too. Would make for a good sauce for some chicken wings too. I made a peach version that I did on a pork chop and a cherry version that I did on a pork tenderloin that I am hoping to repeat for a rack of ribs one of these days.

Here is my version of the blackberry version.
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Reactions: 912smoker
Saving this one. I beat the sweet and spicy is killer on that pork!

This is so made for the pork!! I used 3 habaneros for my recipe.. feel free to adjust to your liking!

3 was perfect amount of heat with just the right amount of sweet and then the savory of the pork ( and a little spice there too from the brine) made for a delicious meal!
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